Broccoli Cheddar Pudding
Cheddar cheese and broccoli team up in this flavorful savory pudding. It’s easy enough for an everyday meal and special enough for a holiday dinner.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Side Dish, Vegetables
- Method: Bake
Ingredients
Scale
- 2 packages frozen broccoli (about 20 ounces total)
- 1 1/2 cups shredded sharp Cheddar cheese
- 3 large eggs
- 2/3 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- paprika
Instructions
- Butter a shallow 1 1/2-quart casserole.
- Cook broccoli in a small amount of boiling salted water until just tender.
- Drain the broccoli and put in a buttered shallow baking dish. Add the shredded cheese and toss to blend.
- In a bowl, whisk the eggs with the milk, salt, and pepper. Pour the mixture over the broccoli and cheese.
- Place the baking dish in a larger pan. Fill the larger pan with about 1/2 inch of hot water.
- Bake for 40 to 45 minutes, or until firm. Sprinkle with paprika.
Notes
How To Store and Reheat Leftovers
- Store leftover broccoli pudding in an airtight container in the fridge and enjoy it within 3 to 4 days.
- To reheat, transfer it to a baking dish and cover with foil. Heat in a 350 F oven until hot, about 12 to 16 minutes.
Find it online: https://classic-recipes.com/broccoli-cheese-custard/